Don't clam up: chow down to chowder

RECIPE FINDER

March 23, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

A littleneck clam mixed with a little bit of effort and even a skeptic will probably succumb to the finished product. Clam chowder, clam chowder, it is delicious.

William Collevecchio of Baltimore wrote that he wanted a recipe for the chowder which he could "make on a conventional stove."

Linda Peters of Columbia and Mrs. J. B. Duvall of Cockeysville sent in recipes using both a tomato base like a Manhattan clam chowder and using a milk base like New England clam chowder. Take your pick.

Mrs. Duvall, whose recipe uses tomato soup, wrote "here is your recipe for stove-top clam chowder. It came from the old Royalton Hotel in Ocean City when Mrs. Kelly ran the hotel. I paid $10 for this recipe about 40 years ago and in those days that was a lot of money. But, it was money well spent as it has been my family's favorite recipe all these years. Enjoy."

Duvall's stove-top clam chowder

3 6 1/2 -ounce cans minced Doxee clams not drained

2 6 1/2 -ounce cans chopped Doxee clams not drained

3 medium potatoes

1/4 pound bacon

3 medium onions

1 small can Campbell's tomato soup

1 1/2 quarts water

salt and pepper to taste

Dice the onions, potatoes and bacon very fine and combine with all other ingredients. Add the water. Season with salt and pepper and simmer about 2 hours.

Mrs. Duvall says the chowder freezes really well. Also, "I used to make the chowder with fresh clams in place of the canned," she adds.

Peters' Manhattan clam chowder

Serves 5

1/4 cup finely chopped bacon or salt pork

1 small onion, finely chopped (about 1/4 cup)

1 pint shucked fresh clams with liquor (or 2 6 1/2 -ounce cans minced clams undrained)

2 cups finely chopped potatoes

1/3 cup chopped celery

1 cup water

2 teaspoons chopped fresh parsley

1/2 teaspoon salt

1 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme

1/8 teaspoon pepper

1 16-ounce can whole tomatoes, undrained

Cook bacon or salt pork and onion in Dutch oven stirring occasionally until bacon is crisp and onion is tender. Stir in clams and clam liquor, potatoes, celery and water. Heat to boiling. Reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Stir in remaining ingredients, breaking up tomatoes, and heat to boiling stirring occasionally.

Peters' New England clam chowder

Makes 4 1-cup servings

1/4 cup bacon or lean salt pork, chopped fine

1 medium onion ( 1/2 cup) chopped

2 8-ounce cans minced or whole clams, undrained (or 1 pint shucked, fresh clams with liquor)

1 cup finely chopped potato

1/2 teaspoon salt

dash of pepper

2 cups milk

Cook and stir bacon or salt pork and the onion in a 2-quart saucepan until the bacon is crisp and onion softened. Drain clams and reserve liquor. Add enough water, if necessary, to clam liquor to measure 1 cup. Stir clams, clam liquor, potato, salt and pepper into bacon and onion mixture. Heat to boiling. Reduce heat, cover and simmer about 15 minutes or until potatoes are tender. Stir in milk and heat stirring occasionally until hot. Do not boil.

*

Chef Gilles Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

Recipe request

* J. Ketchum of Baltimore writes, "could you ask your readers if anyone of them have a recipe for fatcakes? They were a little larger than a doughnut. All I can remember is that my Dad prepared the dough the night before to let it rise then he would deep-fry the cakes in lard."

* Eva M. Durant of Baltimore writes she is looking for a recipe for a "dark fruit cake which calls for brown flour."

* Ethel Porst of Fort Howard, is looking for a recipe for homemade mincemeat, which she says has Welch's grape juice in it. "Hope I'm lucky," she writes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Please print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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